"Doubtless God could have made a better berry (than the strawberry), but doubtless God never did."-William Allen Butler, Poet

The refrigerator light goes on...

Simple, straightforward. The best sauces donít require hours of time in the kitchen or dozens of ingredients. This sauce is perfect over a scoop of ice cream or even as a topping for fruit, but was was designed for use in my Quick Strawberry Shortcake recipe.

Simmer

Cooking liquid or a food in liquid over medium heat just below the boiling point (low enough so that tiny bubbles just begin to break the surface). Simmering liquid should be about 190 to 200 degrees. Most stews are simmered and this is the temperature and at which braising is done.

Strawberry Sauce

Servings = 4 | Serving size =about 1/4 cup

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well in the refrigerator for 2 - 3 days.

4 ounces

fresh strawberries (stemmed and sliced)

1 cup

water

1 tsp

sugar

Place the strawberries, water and sugar in a small stainless steel or non-reactive sauce pan over medium heat. Simmer for 20 minutes.

Remove from the heat and let cool slightly. Puree using a blender or stick blender.

Pass the sauce through a fine mesh sieve. Chill the sauce for at least 1 hour before serving.